Notebook Experiment: Tuscan Tomato Soup

The Tuscan Tomato Soup that was featured in the 01.13.10 notebook entry was, perhaps, one of the best bowls of soup I have ever eaten. I prepared it as was instructed except that I used half-and-half instead of the heavy cream that was listed in the ingredients. I noticed that the comments also recommended trying evaporated milk as a substitute for the cream. If you did that, the soup would be made entirely from pantry ingredients. You know that I adore a good pantry dish!

The ingredient that takes this soup to the next level is the addition of the pesto. It makes it so flavorful that you will have a hard time eating just one bowl.

We paired the soup with grilled cheese for dipping and my soup-hating family loved it. This is going into our meal rotation as a fun way to fancy up a good bowl of soup. Lucky for me, there was some leftover to pair with spinach salads for lunch!

Want to make the recipe? You can find the recipe over at this week for dinner!

Have you tried anything recently from the notebook? Please feel free to share links or feedback here!

Published January 20, 2010 by:

Amy Allen Clark is the founder of You can read all about her here.

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